This smoothie isn't for a low carb diet, but it a delichious was to get your greens! We made it up just this afternoon. Super Sweet Green Smoothie 1 farm fresh egg, raw1 cup cream4 cups power greens from Costco1 banana2 cups frozen tropical fruits2 1/2 cup water1/2 tsp Stevita2 scoops Orgain vanilla protein powderBlend all in your VitaMix or BlendTec and enjoy!

My husband has been less able to tolerate nightshades as time goes on. Here's a nightshade-free taco seasoning that he liked. Tostadas are back on the menu! Nightshade Free Taco Seasoning1 tbsp pink Himalayan salt, ground fine

½ tbsp onion powder

½ tbsp garlic powder1 tbsp cumin1 tbsp parsley1 tbsp oregano

Mix all spices and use as desired. I used one tbsp of mixture to a pound of ground beef.

We love having Mixed Berry Jam on hand, and we are almost out. That isn't acceptable, so jam making is on the docket! I thought I'd take pictures this time and post up this little tutorial. Enjoy!

Pour your 4 pound bag of Costco Mixed Berries in a large stockpot. I measured about 12 cups of fruit.

We like strawberries in it, too, so I added a 2 cup measure of frozen berries, too. That makes 14 cups of fruit, in total. That's just an estimate, since it was measured frozen, not thawed and crushed.

Put your jars on a half sheet pan and heat them in the oven to 250 degrees. This helps to prevent the jars cracking when you add molten hot jam.

Next I added 8 tsp. calcium water to the berries. Then I mixed 8 tsp Pomona pectin with 2 cups of white sugar. Whisk them together well! This was not added to the berries until they were at a boil. That takes a while, since you are starting from frozen. Be patient and don't burn your berries by heating them on too high of a temperature!

When adding the Pomona pectin, use a large whisk and WHISK that fruit and add the pectin/sugar mixture slowly. You don't want pectin clumps!

At this point, you could add more sugar, but 2 cups was plenty for the entire batch for us.

Heat the berries back to boiling and boil of one minute. Add hot jam to the hot jars. Use a canning funnel. Headspace is 1/4"for jam. Make sure to wipe the rims of your jars with a damp cloth. If you dampen with white vinegar, the rim gets even cleaner!

Simmer lids, if needed. Newer lids do not call for the simmering step, I have read. My lids were bought some years ago, so they are not new-fangled and weird.

They were simmered like a proper lid should be.

Add rings and process in a water bath canner for 10 minutes. (Check your elevation to make sure the time is the same for your elevation!) I use a steam canner rather than water bath.

Remove your jars to a dry towel. Use a jar lifter, not your hands! Let sit overnight. Remove rings, note the contents on the lid, and store out of direct sunlight.

Jars can have flaws and when they do, they let you know. Boo for flawed jars!

I'll make this recipes another two or three times to make enough jam for the year. I put some directly into the fridge without canning, but it won't last long. This recipe made 12 1/2 pints.

I have been on a smoothie kick lately and this one just has to be shared. It was really wonderful! This made enough for my son and me, so I would double or even triple it if the rest of the kids wanted some, too.

I made a very good stew from leftovers last night. I didn't use a recipe, but created as I went. Here's the rundown. You can always use freshly cooked meat if you don't have any in the fridge. Beef Bacon and Barley Stew1 1/2 pounds leftover smoked tritip (if using other beef, add a few drops of liquid smoke to the liquid portion of the recipe)1 cup crumbled leftover bacon1 pound bag of mixed vegetables4 quarts water 1 1/2 Tbsp beef broth powder1 cup pearled barleysalt and pepper to tastespices of your choice (I use an MSG-free rub we buy from a small local supplier. They do not sell online.)For roux:1 cup milk1/2 cup flourSince my meat was already cooked, I simply threw everything into the pot (except the roux) and just brought it to a boil, then simmered for about an hour. If you are using fresh meat, I would add lard to the empty pot and brown the meat (cut into chunks and seasoned with spices of your choice) before adding anything else. After simmering, bring the stew back to a boil. Mix milk and flour together to make a roux. Don't let it be clumpy! Whisk into boiling stew and cook until thickened. Adjust the seasonings, adding more salt, pepper and seasonings until you like the taste. Now it's ready to serve! I love how the house smells when I am simmering soup and making bread. I paired this meal with 40 Minute Rolls, and it was SO satisfying!

This is one of our family's favorite recipes. I searched for it here to give to a friend, but somehow, I have failed to post it all these years. Unthinkable, especially with Thanksgiving coming up so soon! So, prepare yourself for The Crew's French Bread Rolls:French Bread Rolls3 cups warm water (110 degrees)2 Tbsp yeast (SAF surpasses ALL others!)4 Tbsp sugar4 Tbsp olive oil (I use Bragg's exclusively)1 Tbsp salt8 cups bread flourIn your mixer bowl, proof the yeast with the sugar and water, for about 10 minutes.Add oil, salt and 2 cups of flour. Mix, then add remaining flour. Knead for 4 minutes. Turn out dough into a large greased bowl. Cover and let rise for one hour or until doubled in size. Punch down. Form into rolls or loaves. Let rise for 40 minutes or until nicely poofed. Bake at 400 degrees for 18-20 minutes for rolls, 25 or so for loaves. Makes 36 rolls or 4 loaves. I often use half the dough for rolls and half for loaves. This bread does not store well and is much better the day it is baked, so consider halving the recipe if you don't have a large crew to feed!

Roughly chop the cauliflower, removing all leaves.Place in steamer and cook until it's easy to stick a fork in it (about 20 minutes). Saute the garlic and rosemary in coconut oil until the garlic is light golden brown.Add the garlic, chives, rosemary, coconut oil mixture to the cauliflower.Add a bit of chicken broth if needed. Use a submergible blender to blend mixture while it's in the pot.Add sea salt and pepper to taste.

I found this recipe on AllRecipes and used suggestions in the comments to adapt it. This is for three 9x5" loaves, so enough for the entire family with some left for tomorrow.

Herbed Batter Bread

9 cups flour

2 Tablespoons salt

1 1/2 Tablespoon sugar

6 3/4 tsp active yeast

3 3/4 cup warm water

1 1/2 cup grated Parmesan cheese

6 Tablespoons olive oil

3 Tablespoons dried parsley

3/4 teaspoon dried thyme

3/4 tsp. garlic powder

Combine 6 cups flour, salt, sugar, and yeast in a large bowl. Stir in the water, olive oil, parsley, rosemary, and thyme. Use an electric mixer to beat on low speed for 1 minute, scraping bowl frequently. Turn mixer to medium, and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth. Scrape batter from sides of bowl. Cover, and let rise in warm place for 35 to 40 minutes.

Grease three 9x5 loaf pans. Stir down batter by beating about 25 strokes. Scrape batter into greased pans; pat down with floured hands. Cover pans. Let dough rise in warm place until doubled, about 30 minutes. Do not allow dough to over-rise.

Preheat oven to 375 degrees.

Bake in preheated oven until the loaves sounds hollow when tapped on the bottom, 40 to 45 minutes. Spread butter over the top of hot bread. Remove from pan and cool a bit before devouring.

1. In a small bowl, add all of the above ingredients and mix well to combine. (I use the back of spoon to mash/grind the ingredients together.)

2. Transfer to a 4-ounce mason jar or clean recycled spice jar.

3. This seasoning mix is not only a great accent for meats, poultry and seafood, but is also delicious on grilled or roasted veggies! (If you're interested in Emeril's original recipe, you can find it at Emeril Lagasse's website.)

I can't recall where this one came from, but it's great to have on hand for busy nights! Double the recipe as written for quart jars. Pork Carnitas (Pressure Canned)In each pint jar add: 1/2 tsp cumin1/2 tsp canning salt1 bay leaf1/4 tsp onion powder and garlic powder1/2 tsp orange juice concentrate1/2 tsp oreganocubed pork to fill jarThen add:1 ounce water Leave 1" headspacePressure can 75 minutes for pint and 90 minutes for quarts.When ready to use, you can crisp up the meat on a cookie sheet in the oven before serving.

In a jar, combine all ingredients (including the avocado pit) plus 1/2 cup water and shake vigorously until thoroughly combined. The pit will help emulsify the dressing as well as keep it a vibrant green. Remove pit before serving.

I love the middle of a lemon meringue pie. This is the "pudding" recipe out of my favorite pie. I may need to double it, depending on if the Lambies enjoy the dessert or not. It's for a 9" pie, so isn't TOO much.

Cook over medium-high heat, stirring frequently, until mixture comes to boil. Stir in 2 Tbsp butter. Place 4 egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Move to a glass bowl, chill, covered, and serve.

Cream together butter, 4 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.Cool in pan for 20 minutes before removing from pan. Yield 4 loaves

Add all ingredients, except spinach and olive oil, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy!

Tip: If you prefer a thicker soup, after 5 hours of cooking, simply remove 2 cups of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours. When serving, drizzle a little (optional) olive oil over each bowl of soup.

Directions:Preheat oven to 325 degreesGrease and flour a 10-inch CI tube pan or a CI 12-cup bundt pan.In a large bowl combine all cake ingredients beat on low speed until moistened, then beat for another 3 minutes at medium speedPour the batter into prepared CI Bundt pan.Bake for 50-60 minutes or until cake tests done.For the butter sauce in a saucepan, over low heat combine all sauce ingredients cook just until the butter melts, stirring occasionally (do not boil).When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw pour the sauce all over the warm cake.Let stand 5 minutes, or until sauce is absorbed.

This is a direct cut-and-paste from a Facebook group file. I haven't tried this version yet, but plan to soon.

Layered Chili Recipe for Canning

Recipe adapted from Creative Canning

First thing, get the pressure canner set up on the stove and ready for the jars. Next get a large kettle or pot of non-chlorinated water ( I used bottled water) heat to boiling. You will need the water later. Decide how many jars you want to can up, my canner fits 7 wide mouth pint jars at a time so I always make a full canner. Have the lids and rings ready in a small pot of boiling water.In each clean pint size jar you layer the ingredients into each jar in the order given. You don’t have to mix anything up before putting in the jar as the actual canning process in the pressure canner will do all the work for you, isn’t that great.

For each pint jar:

▪ 1/4 cup dry pinto beans or any dry beans that you prefer (rinsed well before hand )

▪ 2 tablespoons chopped green chilis - these are in the Mexican section of your store

▪ 1 tablespoon plus 1/2 teaspoon tomato sauce

▪ 1 tablespoon chili powder

▪ 1/2 teaspoon salt – I used kosher salt

▪ 1/8 teaspoon cumin

▪ 1/8 teaspoon cayenne pepper

▪ dash of black pepper

▪ hot water – non chlorinated

Once the jars are layered with the ingredients fill the jars with the hot water to the 1-inch fill line. Remove air bubbles and top off the jars to be sure liquid is at 1-inch. Place lid and ring on jar and place in the canner. Continue until all jars are in canner.Side note after making this recipe many times, I do this in an assembly line system. Placing the dry pinto beans that have been rinsed very well into each jar, then I put the cooked ground beef into each of the jars, then proceed thru the list until all the jars have the ingredients. This way I am sure all of the jars got the same amount of each item and I don’t miss any and when they are done each jar will taste the same. Then fill all the jars with the hot water, place on lids and rings.

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Canning Guidelines

I am a home cook that collects recipes from all over the Internet. Not all the canning recipes here are USDA approved. I assume you know the basics of canning safely. If you do not, please learn before attempting any canning recipes here or elsewhere. A good place to start is freshpreserving.com. Another excellent resource is Granny Miller. I do not write every single step of the canning process in every recipe. KNOW WHAT YOU ARE DOING. I live at 1-1000 ft elevation, so the recipes are written for that elevation. Adjust accordingly for your elevation.

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About Me

MommaofMany

I'm a momma of eight (not so) little (anymore) Lambies aged 20 and under, five by birth and three adopted from CA foster care. We live in a small city, but have a small town heart. I'd love to live in the forest again, and if the Lord wills, someday will.